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Prep1 hr 30 mins
This salad is a little bit time consuming, but worth every minute. Roasting fresh beets are so much more superior to canned....there is no comparison
- BEETS: Preheat oven 400. Wrap beets individually in tin foil. Cook in oven for 1 hours or until tender. Remove, open foil (carefully) and let sit until cool enough to handle (10 - 15 minutes). Wearing gloves, cut off top and bottom of beet. Take a fork and place it in one end of beet. Take a knife and run down lengthwise of the beet to remove the skin. Cut into cubes. (Make ahead: this can be done to this point and chilled, up to 24 hours).
- In a small bowl, combine dressing and add carefully to beets. Chill for at least 3 hours for flavours to blend.
- Season according to personal taste.